Instant Pot Carrots with a Maple-Butter Glaze

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Make the best Instant Pot Glazed Carrots with a maple-butter sauce topped with toasted pumpkin seeds for a crowd-pleasing vegetarian side dish. 

a 45 degree shot of Instant Pot glazed carrots, garnished with pepitas and pumpkin seeds and parsley

❤️ Why You’ll Love This Recipe: This super easy 20-minute side dish is perfect for the holidays because it doesn’t require oven space. The carrots stay crisp-tender and have a sweet and savory glaze with crunch from pepitas. 

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How to Make Instant Pot Glazed Carrots

This is a super easy side, 20 minutes from start to finish, and it frees up your oven to make the big event.

The carrots cook directly in the Instant Pot. Then you’ll remove the veggies and make the thick buttery sauce to drizzle on top. You can use maple syrup or honey to sweeten the glaze for the carrots.

an overhead shot looking into an Instant Pot filled with diced carrots, cut into thick two inch pieces

What Carrots Are Best for Pressure Cooking?

You can use any kind of carrot for this recipe, but note that the size of your carrots will affect the pressure cooking time.

💡 Ideally, you want all the carrots to be cut the same thickness so they cook uniformly. If your carrots are very thick at one end and very thin at the other, you may want to cut the thicker pieces in half.

If you want them to look extra fancy, you can use the cute baby rainbow carrots with little fancy tops on them like these. They make a beautiful presentation!

How Long to Pressure Cook Carrots

Carrots cook quickly, so you’ll only need a 2 minute cooking time at high pressure to get them to the perfect crisp-tender texture. 

However, if your carrots are very thin, try starting with a 1 minute cook time. If you’re using big, thick carrots, you may need another minute or two, but check after 2 minutes to avoid overcooking. 

After cooking the Instant Pot carrots, making the glaze, and adding the pepitas

Topping Glazed Carrots

I like to add a bit of crunch and some color contrast on top of the glazed carrots with pepitas. 

While the pumpkin seeds with the shells are not my favorite, you may love the extra crunch. If you’re like me and want to skip the shells, look for pepitas instead of pumpkin seeds. 

Because, did you know that pepitas are pumpkin seeds that grow without shells? They’re similar but different!

If you’re not a fan of pumpkin seeds, you can certainly omit them from the recipe. Or use a different crunchy topping like crushed hazelnuts, toasted walnuts or a sprinkle of toasted breadcrumbs. 

An overhead shot of Instant Pot glazed carrots, with a small dinner salad visible in the top left corner and a beige linen napkin underneath

Storage Suggestions

Store leftover glazed carrots in an airtight container in the fridge for up to three days. You can reheat them on the stove or in the microwave to serve.

🛑 I don’t recommend freezing cooked carrots, as they tend to get mushy when they defrost. 

More Instant Pot Side Dish Recipes

If you’ replanning a holiday spread, try these other oven-free side dish recipes perfect for Thanksgiving, Christmas or Hanukkah:

🦃 Check out all of our Thanksgiving Instant Pot recipes!

A straight-on shot of glazed carrots on a gray rimmed plate with an Instant Pot visible in the background

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A small dark brown rimmed plate filled with Instant Pot glazed carrots, with pepitas and pumpkin seeds and garnished with parsley
Yield: 4-6 servings

Instant Pot Carrots with a Maple Butter Glaze

Prep Time 5 minutes
Cook Time 2 minutes
Additional Time 10 minutes
Total Time 17 minutes

A 20-minute side dish recipe, Instant Pot Carrots feature crisp-tender veggies in a rich butter-maple glaze, topped with crunchy pepitas.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons pure maple syrup OR honey
  • 1 pound large carrots, peeled and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 cup roasted pumpkin seeds (shelled) or pepitas
  • Salt and pepper, to taste, optional
  • Dried parsley, optional, for garnish

Instructions

  1. In the pressure cooking pot, combine the salt, water, and maple syrup OR honey. 
  2. Add the carrots to the pot. 
  3. Lock the lid in place and select High Pressure and a 2 minute cook time. 
  4. When the cook time ends, do a quick pressure release. When the valve drops, carefully remove the lid. Check for doneness. (If nearly there, return the lid and allow carrots to steam for a few minutes. If they’re still quite hard, cook at High Pressure for another minute or two.) 
  5. Transfer the carrots to a bowl and cover to keep warm.
  6. Select Sauté and add the butter to the pot. Bring to a simmer and cook until thickened and syrupy, about 2–5 minutes. 
  7. Return the carrots to the pot, along with the pumpkin seeds, stir to combine, and season to taste. 
  8. Garnish with parsley if desired. 

Notes

Note: The cook time depends quite a bit on the thickness of your carrots. If your carrots have a big taper—they’re very thick at one end and very thin at the other—consider halving the thicker pieces. Ideally, you want all the carrots to be cut the same thickness so they cook uniformly.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 298mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 7g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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